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Steak Frites with Green Peppercorn Sauce
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Steak Frites with Green Peppercorn Sauce

1 hPour 2Nutri-Score D€€€
par @anasofiafehn5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • New York strip steak (room temperature, patted dry)Viandes600 g
  • saltÉpices5 g
  • black pepper (freshly cracked)Épices3 g
  • avocado oilÉpicerie15 ml
  • unsalted butter (divided)Produits laitiers60 g
  • rosemary (sprigs)Fruits et légumes2 morceaux
  • thyme (sprigs)Fruits et légumes3 morceaux
  • sage (leaves)Fruits et légumes3 morceaux
  • russet potato (cut into batons)Fruits et légumes700 g
  • neutral frying oil (for deep frying)Épicerie1 litre
  • flaky saltÉpices4 g
  • parsley (finely chopped)Fruits et légumes10 g
  • Parmigiano Reggiano (finely grated)Produits laitiers30 g
  • shallot (finely minced)Fruits et légumes2 morceaux
  • green peppercorns in brine (drained)Épicerie30 g
  • CognacBoissons60 ml
  • heavy creamProduits laitiers200 ml
  • Dijon mustardÉpicerie15 g
  • kosher saltÉpices3 g

par portion

Nutrition

1 525kcal

Glucides
73 g
Protéines
73 g
Lipides
105 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Friteuse
  • Pince de cuisine
  • Écumoire
  • Thermomètre de cuisine

pas à pas

Préparation

  1. Prepare the potatoes

    • Cut the russet potatoes into even batons.
    • Rinse in cold water and dry thoroughly.
    Étape 1

  2. First fry the frites

    • Heat the frying oil to 150 °C.
    • Fry the potatoes until pale and tender, then drain.
    Étape 2

  3. Sear the steak

    • Season the steaks generously with salt and cracked black pepper.
    • Heat the avocado oil in a frying pan until smoking.
    • Sear the steaks on both sides until deeply browned.
    Étape 3

  4. Baste the steak

    • Add the butter, rosemary, thyme and sage.
    • Baste the steaks continuously with the foaming butter.
    • Rest the steaks on a rack.
    Étape 4

  5. Start the green peppercorn sauce

    • Melt the butter in a saucepan.
    • Sweat the shallots until soft.
    • Add the green peppercorns and cook briefly.
    Étape 5

  6. Flambé with Cognac

    • Pour in the Cognac and flambé to burn off the alcohol.
    • Scrape up the browned bits from the pan.
    Étape 6

  7. Finish the sauce

    • Stir in the heavy cream and Dijon mustard.
    • Simmer until the sauce thickens, then season with kosher salt.
    Étape 7

  8. Second fry the frites

    • Raise the oil to 190 °C.
    • Fry the potatoes again until golden and crisp.
    • Drain and season with flaky salt, parsley and Parmigiano Reggiano.
    Étape 8

  9. Plate and serve

    • Slice the rested steaks against the grain.
    • Serve with the frites and spoon the green peppercorn sauce over the steak.
    Étape 9
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